In a large bowl, combine the oil, Parmesan cheese, lemon juice, 3 ?4 teaspoon of salt, and 1?2 teaspoon of pepper and whisk together to blend. Set the lemon sauce aside. Next, bring a large pot of salted water to a boil. Add the spaghetti and cook, stirring occasionally, for about 8 minutes. Drain, reserving 1 cup of the cooking liquid. Add the spaghetti to the lemon sauce, and toss with the basil and lemon zest. Toss the pasta with some of the reserved cooking liquid, 1?4 cup at a time, to moisten. Season the pasta with salt and pepper to taste if needed. Transfer to bowls and serve.

Melt butter in a saucepan. Add the plain flour and cook for 1 minute. Add warm milk and continue stirring until the mixture becomes a lump. Cool slightly and then add spaghetti, chillies, coriander, cheese and salt to taste.

Mix well and shape into small balls.

To make the batter, mix the extra flour and a 1 cup of water. Dip the balls into the batter and roll into bread crumbs and deep fry in hot oil until golden brown.